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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-15-2009, 05:36 AM
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#1 |
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Knows what a fatty is.
Join Date: 07-27-09
Location: Nathan Arkansas
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BBQ to go!
I'm wanting to smoke some meat at home to take to my sons' house. He lives one and a half hour away. I'm thinking about a 10 pound boston butt with bone in. I usually smoke these at 220 degrees yo a internal temp of 190 or so. I have a very thick styrofoam cooler that holds temp pretty good. My question is, do I need to pull the meat about 10 degrees early if I wrap and put in the cooler. I have read where it it gain about 10 degrees if you wrap and let it sit. I think the meat will still be good and warm by the time I get there. I am looking for any suggestions as I have never let meat set this long before eating. This would be easier than loading the cooker and doing it there.
AR Pork Producer
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I sell no swine before its' time. |
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08-15-2009, 06:09 AM
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#2 |
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is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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for butts-- smoke to 200 internal,double wrap in foil then a damp towel or newspaper,& into the cooler. it'll still be hot enough to burn your fingers when ya get there.no need to pull the pork off early.
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Blues_n_Cues BBQ Concessions & Catering |
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08-15-2009, 07:15 AM
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#3 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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blues n cue got it right there.......I travel butts to South Carolina from Florida like that all the time....and it more of a 10 hour drive,
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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08-15-2009, 07:17 AM
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#4 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Ditto what blues n cues said. I take ribs to a friends house an hour away from home with this method.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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08-15-2009, 08:47 AM
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#5 |
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Babbling Farker
 
Join Date: 05-03-07
Location: Olathe KS
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Like the others, I've found 200 to be the target temp for butt. If that cooler is truly going to hold as well as a good plastic cooler, then pull it off the smoker around 193. If you are concerned that the syrofoam cooler may not be as good, wrap the butt in a towel then put in in the cooler.
That butt will remain hot for hours in the right holder. I usually have mine off by 9 am and hold them in an Igloo til afternoon.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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08-15-2009, 08:58 AM
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#6 |
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Knows what a fatty is.
Join Date: 07-27-09
Location: Nathan Arkansas
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Thanks for the help!
AR Pork Producer
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I sell no swine before its' time. |
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